Grissini
Serves: 3
Clarabelle Lynch
1 January 1970
Based on User reviews:
55
Spice
53
Sweetness
54
Sourness
38
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1.5 cups
Water (warm 105-115°f, divided)1 tbsp
Sugar1.25 cups
Semolina Flour2 tsps
Salt1 cup
Extra-Virgin Olive OilDirections:
1
Stir together yeast, 1/4 cup warm water, and sugar in bowl of mixer and let stand until foamy, about 5 minutes
2
(If mixture doesn't foam, start over with new yeast
3
) Add semolina flour, "00" flour, and salt to yeast mixture along with oil and remaining 1 1/4 cups warm water and mix at low speed until a very soft dough forms
4
If necessary, mix in just enough "00" flour (up to 1/4 cup) to prevent dough from sticking to side of bowl
5
Increase speed to medium and beat, scraping down side of bowl occasionally, until smooth and elastic, about 5 minutes (dough will be soft)
6
Scrape dough into center of bowl and dust with 2 tablespoons additional "00" flour
7
Cover bowl with plastic wrap and a kitchen towel and let dough rise in a draft-free place at warm room temperature until doubled, about 1 1/2 hours
8
Preheat oven to 350°F with racks in upper and lower thirds
9
Line 2 large baking sheets with parchment paper
10
Punch down dough and turn out onto a floured surface (do not knead), then cut dough in half
11
Keeping 1 half covered with plastic wrap, cut other half into 16 equal pieces and roll each into a 15- to 16-inch rope (1/8 to 1/4 inch thick), lightly dusting your hands if dough is sticky
12
Arrange ropes 1/2 inch apart on 1 baking sheet, then make more ropes with remaining dough and arrange on second baking sheet
13
Bake, switching position of sheets halfway through baking, until grissini are pale golden and crisp, 30 to 35 minutes total
14
Transfer to racks to cool
15
Stir together yeast, 1/4 cup warm water, and sugar in bowl of mixer and let stand until foamy, about 5 minutes
16
(If mixture doesn't foam, start over with new yeast
17
) Add semolina flour, "00" flour, and salt to yeast mixture along with oil and remaining 1 1/4 cups warm water and mix at low speed until a very soft dough forms
18
If necessary, mix in just enough "00" flour (up to 1/4 cup) to prevent dough from sticking to side of bowl
19
Increase speed to medium and beat, scraping down side of bowl occasionally, until smooth and elastic, about 5 minutes (dough will be soft)
20
Scrape dough into center of bowl and dust with 2 tablespoons additional "00" flour
21
Cover bowl with plastic wrap and a kitchen towel and let dough rise in a draft-free place at warm room temperature until doubled, about 1 1/2 hours
22
Preheat oven to 350°F with racks in upper and lower thirds
23
Line 2 large baking sheets with parchment paper
24
Punch down dough and turn out onto a floured surface (do not knead), then cut dough in half
25
Keeping 1 half covered with plastic wrap, cut other half into 16 equal pieces and roll each into a 15- to 16-inch rope (1/8 to 1/4 inch thick), lightly dusting your hands if dough is sticky
26
Arrange ropes 1/2 inch apart on 1 baking sheet, then make more ropes with remaining dough and arrange on second baking sheet
27
Bake, switching position of sheets halfway through baking, until grissini are pale golden and crisp, 30 to 35 minutes total
28
Transfer to racks to cool